October 7th, 2007 by alice
Tags: Buttermilkpple, Cake, Coffee
INGREDIENTS
-
Cake
- 1 1/2cups thinly slicedgranny smith apples
- 3tablespoonsbrown sugar
- 1tablespoonlemon juice
- 1/2teaspoonground cinnamon
- 1cupall-purpose flour
- 1/2teaspoonbaking soda
- 1/8teaspoonsalt
- 1/3cupgranulated sugar
- 2tablespoonsbutter, softened
- 1largeegg
- 1teaspoonvanilla extract
- 1/2teaspoonalmond extract
- 1/2cupbuttermilk
- cooking spray
- 3tablespoonssliced almonds
-
Glaze
- 1/4cuppowdered sugar
- 1teaspoonbuttermilk
- 1/4teaspoonvanilla extract
DIRECTIONS
- Preheat oven to 350°.
- To prepare the cake, combine the first 4 ingredients in a small saucepan over med-high heat. Cook 5 minutes or until syrupy, stirring; cool.
- Spoon the flour into a dry measuring cup.
- Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk.
- Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add the egg and extracts, beating well.
- Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition.
- Spoon the batter into 8 inch round cake pan coated with cooking spray.
- Arrange apple mixture over cake; top with almonds.
- Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan.
- Cool in pan on a wire rack for 10 minutes.
- Quickly invert cake onto wire rack, then invert onto serving plate.
- Prepare the glaze and drizzle over cake.
- Serve warm.
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October 7th, 2007 by alice
Tags: Chicken, Dumpings, Paprikash, Rice
INGREDIENTS
- 4 bone inchicken breasts
- 1largeyellow onion, diced
- 16ouncessliced mushrooms, canned or fresh
- 3tablespoonsHungarian paprika
- 2teaspoonsgarlic powder
- 2teaspoonsground black pepper
- 1teaspoonkosher salt
- 1 (14 ounce)canchicken broth
- 1 (10 3/4 ounce)cancream of mushroom soup
- 1 (10 3/4 ounce)cancream of chicken soup
- 1cupwater
- 1cupmilk
- 8ouncessour cream
-
Dumplings
- 1 1/2cupsall-purpose flour
- 2largeeggs
- 1/2cupwater
- 1/4teaspoonbaking powder, heaping
- 1teaspoonsalt
- 1teaspoongarlic powder
- 2tablespoons coldbutteror margarine, diced
-
Rice
- 2cupslong grain white rice
- 3 3/4cupswater
- 3teaspoonssalt
- 2tablespoonscanola oil
DIRECTIONS
- Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
- Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
- Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
- Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on meduim low heat partially covered for about 30 minutes stirring occasionally.
- Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
- Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thouroughly, stir everything gently. Turn off heat and cover.
- Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over meduim high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
- To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
- Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it’s perfectly fine to add more.
- Enjoy!
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October 7th, 2007 by alice
Tags: Game, Hens, Lime, Tequila
INGREDIENTS
- 2Cornish hens
- 1/2cupfresh lime juice
- 1/3cupgold tequila
- 1/4cupolive oil
- 2tablespoonsCointreau liqueur
- 2garlic cloves, peeled and minced
- 1jalapeno pepper, minced(leave seeds in)
- salt and pepper
DIRECTIONS
- Split game hens in half.
- In bowl, combine lime juice, tequila, olive oil, Cointreau, garlic and jalapeno.
- Place split hens in oblong baking dish and pour tequila mixture over;turn hens to coat.
- Cover and marinate, turning once or twice, overnight in refrigerator.
- Remove from refrigerator and let set at room temperature about 1 hour before cooking.
- Preheat oven to 400°F.
- Coat a shallow baking pan with nonstick cooking spray.
- Remove hens from marinade and arrange, skin-side up, inbaking pan.
- Season with salt and pepper to taste.
- Bake at 400 degrees on upper rack of oven, basting occasionally with marinade, until skin is golden and juices from thighs, pierced at their thickest part, run pinkish-yellow, 30-40minutes.
- Boil remaining marinade and pour over hens just before serving.(Add more tequila if needed, to make enough sauce).
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October 7th, 2007 by alice
Tags: Little, Sassy, Smokies
INGREDIENTS
- 1-2lbLittle Smokies sausage
- 1 (18 ounce)bottlebarbecue sauce
- 1/4cuporange marmalade
DIRECTIONS
- Brown little smokies in a large saute pan.
- Combine bbq sauce and marmalade in a bowl.Pour over sausages.
- Saute about 5 minutes until heated through.
- Can transfer mixture to crock pot if want to keep warm for extended period of time.
- **Variation:combine all ingredients in crock pot and wait til sausages plump up (should take about 3 hours on low).
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October 7th, 2007 by alice
Tags: Butter, Frosing, Variations
INGREDIENTS
- 1/3cupbutter(do not use margarine)
- 4 1/2cups siftedpowdered sugar
- 1/4cupmilk
- 1 1/2teaspoonsvanilla extract
- additionalmilk, if needed
- food coloring (optional)
DIRECTIONS
- In a large mixing bowl beat butter until fluffy.
- Gradually add 2 cups of the powdered sugar, beating well.
- Slowly beat in 1/4 cup milk and the vanilla extract.
- Gradually add remaining powdered sugar beating until combined.
- If necessary, beat in a little additional milk to make frosting that is easy to spread.
- Tint with food coloring as desired, or use as a base for any of the variations.
- Transfer unused frosting to a storage container and chill for up to one week.
- peanut Butter Crunch:Substitute creamy peanut butter for the butter.Sprinkle chopped candy-coated peanut butter pieces or chopped peanuts over frosting.
- Maraschino cherry:Substitute 3 Tablespoons maraschino juice for the milk, add 1/3 cup chopped maraschino cherries with the cherry juice.
- Vanilla Polka Dot:Stir 2 to 3 Tablespoons candy sprinkles in the Butter Frosting before serving.
- Mini Mint Chip:Add 1/4 teaspoon mint extract and a few drops of green food coloring with the milk.Stir in 1/3 cup miniature semi-sweet chocolate pieces before using.
- Chocolate Butter Frosting:Reduce powdered sugar to 4 cups and add 1/2 cup unsweetened cocoa powder along with the first 2 cups powdered sugar.If desired, top with chocolate curls.
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